Atlantic Cod with Chimichurri Sauce and Spicy Black Bean Quinoa Salad

This meal was to.die.for. and it doesn't get much healthier!

White, flaky, wild caught fish - baked - and quinoa...a superfood! Throw in veggies, beans, and a ton of fresh herbs - what more could you ask for??


Recipes:

1 lb of Atlantic Cod
evoo
s&p

Preheat the oven to 400 degrees. lightly s&p the fish, sprinkle some evoo over the top and place in a cooking dish. Bake for 10-15 minutes depending on the size of the filets. When it turns a solid white, it's done. Don't overcook this flaky goodness!

Chimichurri Sauce (adapted from here):

• 1/4 cup (packed) fresh cilantro (I used a cup)
  
• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar (i used rice vinegar, didn't have red wine - couldn't tell the difference)
• 2 garlic cloves, peeled (i used way more..probs 6 or 7.)
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

place all ingredients in a food processor or blender and wa-la!

Spicy Black Bean and Quinoa Salad (adapted from here):

• 3/4 cup red quinoa (rice/couscous section of the store...)
  
• 1 1/2 cups water (double whatever amount of quinoa you use)
• Juice and zest of one lime, about 1.5-2 oz. juice, and 1-2 teaspoons zest
• Kosher or sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon chipotle powder
• 1/4 cup extra virgin olive oil
• 6 scallions, thinly sliced (white and green parts)
• 1 cup chopped red bell pepper (yellow and orange work well too!)
  
• 1 can cooked black beans
• 1/2 cup picked fresh cilantro, roughly chopped (i think i used more...i LOVE cilantro)

1. Bring the quinoa and water to a boil in a small saucepan. Cover, reduce the heat to low, and simmer for about 15 minutes. Fluff with a fork and set aside.
2. In a large serving bowl, whisk the lime juice with the zest, a pinch or two of salt, the chili powder, chipotle powder, and the cumin. Add the olive oil and whisk until the dressing comes together.
3. Add the quinoa to the dressing and toss. Add the scallions, red peppers, black beans, and cilantro and toss well to combine. Garnish with additional cilantro and lime zest, if desired.

the texture of this meal is unreal, and it tastes even better than it looks! definitely a repeat!

i suggest a fruity white wine as a pairing....sauvignon blanc (my personal fav!) from the Marlborough district of New Zealand is ALWAYS a winner in my book.